The BEST Walnut Crunch Banana Muffins

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These Walnut Crunch Banana Muffins are perfect for a quick grab-and-go breakfast. Pair with some Greek yogurt, hard boiled eggs, or some cottage cheese with a side of fruit for a balanced breakfast!

Ingredients Used Within The Walnut Crunch Banana Muffins

Bananas: I recommend using ripe bananas, as they mash better when compared to fresh bananas. Keep them on the counter for a few extra days until they show signs of ripeness via brown spots.

Butter: unsalted, grass fed butter is a great option.

Flour: I prefer using organic flour.

Flax Meal: flax meal is simply ground flax seeds. I love sprinkling flax meal within smoothies, baked goods, and oatmeal – the list goes on! Flax meal contains protein, fiber, and is a great source of omega-3 fatty acids.

Chia Seeds: chia seeds are loaded with nutrients. They contain a good amount of protein, omega-3 fatty acids, and fiber.

Walnuts: walnuts add the perfect crunch to these delicious muffins – add more if you would like! Walnuts are rich in antioxidants and omega-3 fatty acids.

As you can see, these muffins contain nutrient dense ingredients. Feel free to have more than one!

If preferred, change the muffins to a walnut crunch banana bread.

How to Properly Store These Mouth-Watering Muffins

Store the muffins in an airtight container. You may freeze the muffins for up to three months. 

What Should I Pair the Walnut Crunch Banana Muffins with?

These muffins would pair nicely with your choice of a protein source. If you are looking for a quick grab-and-go breakfast, pair this muffin with some Greek yogurt, a hard boiled egg, or some cottage cheese. For a more relaxed breakfast spread, pair the muffin with a crispy bacon avocado breakfast bagel, over easy eggs with sauteed veggies, or the goat cheese sausage egg bake.

Print Recipe

5 from 3 votes

Walnut Crunch Banana Muffins

These Walnut Crunch Banana Muffins are perfect for a quick grab-and-go breakfast. Pair with some Greek yogurt, a hard boiled egg, or some cottage cheese with a side of fruit for a balanced breakfast!

Prep Time15 minutes mins

Cook Time20 minutes mins

Cooling Time10 minutes mins

Total Time45 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: 12 muffins

Ingredients

• 3 bananas very ripe
• 1 pasture raised egg
• ¼ cup grass fed, unsalted butter melted
• ½ cup milk
• 1 teaspoon vanilla
• ¼ cup honey
• ½ cup coconut sugar
• 2 cups organic flour
• ½ teaspoon baking soda
• 1 cup walnuts crushed
• 1 teaspoon cinnamon
• 2 tablespoon flax meal ground
• 1 tablespoon chia seeds
• 1 dash allspice

Instructions

• Preheat oven to 350˚ F. Coat muffin tins with non-stick spray.
• Mash the bananas in a large bowl. Add egg, butter, milk, vanilla, honey, and coconut sugar and stir well. Set aside.
• in a medium sized bowl, combine flour, baking soda, walnut, cinnamon, flax meal, chia seeds, and allspice, stir well.
• Fold flour mixture into the wet ingredients, mix until smooth. Scoop ½ cup portions of the batter into muffin tin.
• If preferred, sprinkle additional cinnamon on top of muffins before placing in oven for added flavor.
• Bake for 15-20 minutes or until top is golden brown. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire cooling rack to continue cooling. Enjoy!

Notes

Store the muffins in an airtight container. You may freeze the muffins for up to three months.